with Mashed Purple Potatoes, Marinated Cucumbers & Basil Butter

Chefs, garnishes aren’t just for decoration. In this warm-weather recipe, we’re elevating some everyday favorites with a pair of garnishes that pack serious punch. First, we’re marinating crunchy slices of cucumber in a bit of vinegar and garlic to top crisp, golden-brown cod. Then, we’re mixing butter with fresh basil and using it to adorn two delicious sides: stunning mashed purple potatoes and corn on the cob, roasted with a little garlic.

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Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Large dice the potatoes. Remove and discard the corn husks and silks; halve the cobs. Pick the basil off the stems; discard the stems. Thinly slice the cucumbers into rounds; place in a bowl with the vinegar and half the garlic paste. Season with salt and pepper to taste. Set aside to marinate, stirring occasionally.

2
Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in ¼ of the butter and 1 tablespoon of olive oil. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

3
Roast the corn:

While the potatoes cook, place the corn on a large piece of foil; rub with the remaining garlic paste. Drizzle with olive oil and 1 tablespoon of water; season with salt and pepper. Toss to coat. Tightly wrap the foil around the seasoned corn to completely seal; carefully place directly onto the oven rack. Roast 14 to 16 minutes, or until tender. Carefully remove from the oven; transfer to a plate.

4
Bread the cod:

While the corn roasts, crack the egg into a medium bowl; beat until smooth. Place the flour and breadcrumbs in 2 large bowls. Pat the cod dry with paper towels; season both sides with salt and pepper. Working 1 fillet at a time, thoroughly coat the cod in the flour (tapping off any excess), then in the egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

5
Cook the cod:

While the corn continues to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded cod. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6
Make the basil butter & plate your dish:

In a bowl, combine the remaining butter and basil (tearing just before adding). Using a fork, mash and stir until well combined; season with salt and pepper to taste. Carefully unwrap the roasted corn. Divide the cooked cod, mashed potatoes and corn between 4 plates. Drain the marinated cucumbers. Top the cod with some of the cucumbers (you may have extra). Garnish the potatoes and corn with the basil butter. Serve with any remaining marinated cucumbers on the side. Enjoy!

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Crispy Cod & Roasted Corn on the Cob

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Large dice the potatoes. Remove and discard the corn husks and silks; halve the cobs. Pick the basil off the stems; discard the stems. Thinly slice the cucumbers into rounds; place in a bowl with the vinegar and half the garlic paste. Season with salt and pepper to taste. Set aside to marinate, stirring occasionally.

2
Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in ¼ of the butter and 1 tablespoon of olive oil. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

3
Roast the corn:

While the potatoes cook, place the corn on a large piece of foil; rub with the remaining garlic paste. Drizzle with olive oil and 1 tablespoon of water; season with salt and pepper. Toss to coat. Tightly wrap the foil around the seasoned corn to completely seal; carefully place directly onto the oven rack. Roast 14 to 16 minutes, or until tender. Carefully remove from the oven; transfer to a plate.

4
Bread the cod:

While the corn roasts, crack the egg into a medium bowl; beat until smooth. Place the flour and breadcrumbs in 2 large bowls. Pat the cod dry with paper towels; season both sides with salt and pepper. Working 1 fillet at a time, thoroughly coat the cod in the flour (tapping off any excess), then in the egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

5
Cook the cod:

While the corn continues to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded cod. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6
Make the basil butter & plate your dish:

In a bowl, combine the remaining butter and basil (tearing just before adding). Using a fork, mash and stir until well combined; season with salt and pepper to taste. Carefully unwrap the roasted corn. Divide the cooked cod, mashed potatoes and corn between 4 plates. Drain the marinated cucumbers. Top the cod with some of the cucumbers (you may have extra). Garnish the potatoes and corn with the basil butter. Serve with any remaining marinated cucumbers on the side. Enjoy!

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